Our passion is great bread!
I’m baking along with the Bread Baking Babes and Friends this month. Elle is the hostess and she chose Soft Pretzels. I love pretzels, especially the soft ones so I’m delighted to be baking along with this talented group of bakers. Elle gives an interesting account of the history behind pretzels on her blog. You might want to check it out. These pretzels are really
This Classic Tomato Soup is made with Roma tomatoes and herbs from my garden. I had picked a bunch of tomatoes from my garden the other day and since the weather has gotten a little bit cooler, I decided to make tomato soup. Nothing beats the taste of fresh tomatoes from the garden. At least that is what I’ve always heard. I had never really
What does a bread baker do with an abundance of homegrown tomatoes? She makes Tomato Bread, that’s what! As I’ve mentioned a few times on this blog (and to anyone that will listen), I’ve had a wonderful harvest of tomatoes from my container and straw bale gardens this year. I’ve been having lot’s of fun making tomato soup, and canning tomato sauce, salsa, pasta sauce
A Mixed-Flour Miche is a huge country loaf made with a stiff-texture levain and high-extraction flour. According to Jeffrey Hammelman, this bread is similar to the type of large, naturally fermented whole-grain loaves that were common on country tables for centuries throughout Europe. So when we eat this bread, we’re enjoying a bit of history. I like that! In case you’re wondering, high-extraction flour
The HBinFive Challenge is winding down. I haven’t made all of the breads in the Healthy Bread in Five Minutes book but I wanted to at least finish the race. With only a couple of bread braids to go, I decided I better get baking. The breads for the September 15th Bread Braid include Apple and Honey Whole Grain Challah and Sweet Potato and Spelt
